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Korean Pickled Garlic

With the garlic harvest in full swing, now is the time to make this delicious pickled garlic. Freshly harvested green garlic is traditionally used in this recipe but heads of cured garlic can also be used. The pickled head can be sliced horizontally for a decorative presentation.


2 heads of plump cloved garlic
125ml rice vinegar
125ml soy sauce
2 Tbsp sugar
1 tsp salt


Place the garlic in a wide mouthed jar. Boil other ingredients and simmer until reduced by half. Pour over garlic, seal and store for 2 months before eating.

Source: With thanks to Gail Thomas for the recipe.